Thai Lettuce Wraps
My husband, Bill, travels often for his job in sales. Because of this, he has the opportunity to eat in many different restaurants. One of his favorites is Lieu’s Chinese Bistro in Greenville, SC. After hearing him rave repeatedly about the wonderful lettuce wraps, I asked him to help me create our own version of that delectable dish. After a few hours in the kitchen, we came up with this recipe. Enjoy!
Thai Lettuce Wraps
Tip: Freezing peeled ginger prior to grating makes it easier to work with!
1 head iceberg or bibb lettuce
3 tablespoons dark sesame oil
1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes
3/4 teaspoon salt
1/2 cup green onion, both parts cut small
1/2 cup celery, 1/4-inch dice
1/2 cup radicchio lettuce, 1/4-inch dice
1/2 cup lite coconut milk
1/4 teaspoon fresh grated ginger
1 teaspoon Liquid Aminos (an unfermented soy sauce found at health food stores)
1/8 teaspoon curry powder
1 tablespoon milled cane sugar
1 tablespoon fresh lemon juice
3 tablespoons dry-roasted cashews, chopped fine
1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.
2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.
3. Add green onion, celery and radicchio; sauté for 1 minute on high.
4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.
5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.
Serves two as a main dish or four if other items are also being served. Delicious!
“All that I am or hope to be I owe to my mother.”
—Abraham Lincoln
Freezing peeled ginger prior to grating makes it easier to work with!
1 head iceberg or bibb lettuce
3 tablespoons dark sesame oil
1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes
3/4 teaspoon salt
1/2 cup green onion, both parts cut small
1/2 cup celery, 1/4-inch dice
1/2 cup radicchio lettuce, 1/4-inch dice
1/2 cup lite coconut milk
1/4 tsp. fresh grated ginger
1 teaspoon Liquid Aminos
1/8 teaspoon curry powder
1 tablespoon milled cane sugar
1 tablespoon fresh lemon juice
3 tablespoons dry-roasted cashews, chopped fine
1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.
2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.
3. Add
Freezing peeled ginger prior to grating makes it easier to work with!
1 head iceberg or bibb lettuce
3 tablespoons dark sesame oil
1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes
3/4 teaspoon salt
1/2 cup green onion, both parts cut small
1/2 cup celery, 1/4-inch dice
1/2 cup radicchio lettuce, 1/4-inch dice
1/2 cup lite coconut milk
1/4 tsp. fresh grated ginger
1 teaspoon Liquid Aminos
1/8 teaspoon curry powder
1 tablespoon milled cane sugar
1 tablespoon fresh lemon juice
3 tablespoons dry-roasted cashews, chopped fine
1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.
2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.
3. Add green onion, celery and radicchio; sauté for 1 minute on high.
4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.
5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.
Serves two as a main dish or four if other items are also being served. Delicious!
“All that I am or hope to be I owe to my mother.”
—Abraham Lincoln
green onion, celery and radicchio; sauté for 1 minute on high.
4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.
5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.
Serves two as a main dish or four if other items are also being served. Delicious!
“All that I am or hope to be I owe to my mother.”
—Abraham Lincoln
